Tuesday, 30 June 2015

Draw Soup recipe (Ogbono & Okra Combo)

Have you ever wondered what combining the two most popular viscous Nigerian soups i.e okra & ogbono would result in? Of course this is no brainer as the answer is so obviously draw soup. The name originates from the thick and viscous nature of the combination of both soups. This makes it great when taken with meal accompaniments such as 
Agidi/eko or swallow especially Nni oka.
When preparing draw soup, you can decide on the ingredient you want more of. If you want to see more of okra in the soup, increase the quantity of okra listed below and if you want to see more of ogbono in the soup, simply use the ingredients listed below as it is. 

•1 kilo Beef meat(Cut into chunks) 
• Assorted Meat : Sharki, pomo, intestine - Optional
• 4 seasoning cubes
•1 small stock fish
•3 cooking spoons palmoil
•1/2 Cup Ogbono, Ground
•1 cooking spoon Crayfish, Ground

• 3 small Ogiri Okpei (dissolved in water) - Optional
•7 medium sized okra - grated/ chopped
•Pumpkin leaves “Ugwu”, chopped - as needed

•Pepper & Salt  to taste

Step 1: The first step is to prepare the soup stock.
Soak the Stock fish in hot water for 10 mins and rinse with cold water. Shred it with your fingers and set aside. Place the chunks of beef in a medium sized pot, add the seasoning (crushed), salt to taste and water. Cook for about 20minutes till tender. Add the shredded stock fish and leave to cook for another 10 mins. Set this aside.

Step 2: In an empty pot, pour in the palm oil and add the ground ogbono. On medium heat, start to stir the mixture till the ogbono added to it dissolves. This should take about 10 minutes. Once it dissolves, pour in the meat and fish stock, add the crayfish and ogiri, stir and leave to cook for about 15 mins till it thickens and starts to draw.

Step 3: At this point, add the grated okra and chopped pumpkin leaves, stir and leave to cook for about 5-7minutes.

Step 4: Turn off the burner and serve with your favorite 
swallow .

Kitchen Notes:
• When cooking this soup, it's best to use a wooden spoon. This prevents it from burning while cooking.

• Ogiri is another flavor enhancer especially "Ogiri okpei (looks like small stones )" or "Dawadawa (Looks Flat)" which is used mainly for this soup. If you don’t have it around, you could skip adding it.

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  1. hmmmm.....#salivating# my favourite


    1. Glad you like it Favour :)

  2. Anonymous3:48 pm

    Dobby dear, you are always on point. God bless you plenty plenty

  3. So freaking delishous. Haven't had it in years. I need to get off this page before my mouth starts salivating even more than it is already. Bless you dear

    1. You're welcome to stay longer tony :)

  4. Rosebelle10:50 am

    Always impressing. Jisike nwanyi oma

    1. Thank you rosebelle :)

  5. Anonymous7:36 am

    Looks really yummy.

  6. Anonymous7:36 am

    Looks really yummy.

  7. Anonymous7:00 pm

    I came across your blog today while searching for NYSC stories and I must say, your blog is beautiful, and I enjoy the way you write your articles. Keep it up! :)

    (P.S -I ate and made ogbono and okro today; my favourite soup!)

  8. Just tried out this recipe, simple, time-saving and amazing result

    1. Thanks for the feedback Zinny.

  9. Hi dear this the most detailed and simplest way I have found of making both draw soups but did you use dry stockfish as I have never cooked thus before

    1. Yes i did. it was cooked along with the meat for the soup stock.


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